A METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT

The inventors have designed a method for the preparation of fully cooked farinaceous food products having a reduced fat content, said method comprising the successive steps of: ° preparing a farinaceous dough or batter by mixing flour, water, leavening agent and optionally one or more other bakery i...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	CLARKE, STEPHEN JOHN, HEUBERGER, KAI ALEXANDER, MORET, PIETER
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BAKERS' OVENS BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR BAKING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The inventors have designed a method for the preparation of fully cooked farinaceous food products having a reduced fat content, said method comprising the successive steps of: ° preparing a farinaceous dough or batter by mixing flour, water, leavening agent and optionally one or more other bakery ingredients; ° dividing the dough or batter into one or more portions; ° prefrying said one or more portions; ° cooking the one or more prefried portions by exposing them (i) to impingement with hot air, and (ii) to infrared radiation, wherein the exposure to the impingement with hot air and the infrared radiation can occur simultaneously, sequentially or in any combinations thereof.